For a decadent approach offer your guests individual meringues on a delicate spoon like these Dan Samuels porcelain heirlooms.
Notes
A lovely recipe from the scrumptious Mrs O’Donnell aka Sleece who suggests these mini meringues are perfect for goodie bag take home party favours. Your tea party will be the talk of the town!
Ingredients – makes approx 35
3 egg whites
2/3 cup caster sugar
2 tsp icing sugar
1 tsp lemon juice
a few drops of rose food colouring
Preheat the oven to 100C and line 2 baking trays with foil. In a large bowl beat the egg whites until frothy then gradually add the sugars, 1 tbsp at a time, until thick and glossy. Beat in the juice then, if desired, add a few drops of food colouring.
Place the mixture into a piping bag and pipe small rounds onto the prepared trays. Bake for 25-30min until crisp on the outside. Turn the oven off, open the door a crack and leave the trays inside to cool.
Once cool remove the trays from the oven, peel the meringues off the foil and arrange to serve. If not serving immediately, store in an airtight container. Best eaten within 2 days.
